← Back to the recipe garden

🍗 Chicken & poultry

Date & almond chicken salad sandwich

Sweet-savory little lunch cards with crunch and herbs

⏱️ Time estimate: about 30 minutes

Lemon-and-rosemary poached chicken gets shredded and tossed with celery, dates, red onion, herbs, almonds, mayo, and Greek yogurt for a bright sandwich filling.

Date and almond chicken salad sandwich stacked on a striped plate

Ingredients

Serves 2

  • 1 pound boneless skinless chicken breasts, or 2 cups shredded cooked chicken
  • 1 lemon
  • A couple sprigs fresh rosemary
  • 2 stalks celery, finely chopped
  • 2 large Medjool dates, finely chopped
  • 1/4 cup chopped red onion
  • 2 teaspoons sliced basil
  • 2 tablespoons minced parsley
  • 1/4 cup sliced almonds
  • 2 tablespoons mayonnaise
  • 1/4 cup Greek yogurt
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Diamond kosher salt, start with 1/2 teaspoon
  • Pinch of black pepper
  • 2 to 4 slices bread
  • Optional: handful of arugula

Instructions

  1. Poach the chicken. Bring a few inches of salted water to a boil in a medium pot, enough to cover the chicken. Slice a few strips of peel off the lemon. Once the water is boiling, add the chicken, lemon peel, and rosemary. Remove from the heat, cover, and let sit for 20 minutes.
  2. Prep the mix-ins. While the chicken cooks, chop the celery, dates, and red onion, and slice or mince the herbs. Toast the bread to your liking.
  3. Shred and mix. Remove the chicken from the water and shred it with two forks. Let it cool a bit, then add it to a large bowl with the celery, dates, red onion, herbs, almonds, mayonnaise, Greek yogurt, Dijon, salt, and black pepper. Mix until well combined.
  4. Assemble. Spoon onto bread with arugula if using, or pile onto toast and call it lunch.

The dates make it feel a little fancy, even though it is still absolutely lunch in a hurry.